Spaghetti with Mussels, Tomato and Chilli

This is a nice preparation of a fresh tomato sauce mingled with the wonderful taste of the sea from the mussel juice. For this sauce I don’t peel the tomatoes, as I like the tomato dice to stay separate throughout the dish. The large red chillies give the sauce body, but don’t render it too hot as they are deseeded. This dish can be made even simpler by leaving the mussels in their shells; just add the mussels, tomato sauce and pasta, toss together and serve with bowls for the shells on the